EASY & LIGHT PUMPKIN COCONUT SOUP A good old Pumpkin Soup is just the best thi…


A good old Pumpkin Soup is just the best thing in Fall and delicious recipes are already all over Instagram, but trust me this soup is the bomb! 🤩

Are you a soup person? I know so many people disliking soups even though they are so easy to make and super yummy in so many varieties…🤤

🍴RECIPE for 4🍴

1 Pumpkin medium sized (I used Hokkaido which was about 950g without its seeds)
1 Red Onion
2 Cloves Garlic
700ml Water & Vegetable Broth
180ml Creamy Coconut Milk
1 Pear (~130g)
20g Shredded Coconut
1/2 Lemon Juice
10g Nutritional Yeast
1/2 Tsp Chili Powder
1 Tsp Paprika Powder
1 Tsp Curry Powder
1 Tbsp Fresh Ginger or 1 Tsp Ginger Powder
2 Tsp Cumin
Salt & Pepper

1️⃣ Heat up a large pot and add a little bit of broth, the onion and garlic. Let it simmer for 1-2 minutes and add the chopped pumpkin. Fry everything for a few minutes until the pumpkin gets some brown edges.

2️⃣ Add the rest of the broth and let it simmer for 15-20 minutes. Once a fork goes easily through a piece of pumpkin, use a hand blender (or pour everything carefully in a normal blender) to make the pumpkin soup.

3️⃣ Add all remaining ingredients as well as the seasoning and blend that once again. Taste the soup and add more seasoning if needed.

Enjoy your pumpkin soup with some roasted chickpeas, fried tofu or lentils for some good additional protein.😋

1 Serving contains about
[222 CALORIES ~ 23.4G C ~ 4G P ~ 12.4G F]

Follow girleatingveggies for easy and healthy vegan recipes including nutritional facts.🌱🦖😋

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